Senegalese chicken with peanut butter Ingredients: 3 tablespoons of - peanut butter - 1 teaspoon of - ginger - 1 spoon of - parsley sugar - 1 teaspoon of - chili pepper (mild or hot, depending on taste) - 1- onion salt pepper oil - 4- chicken breasts - 1 small can of - tomato paste - 3 tablespoons of - liquid cream - 1- broth poultry - 2 glasses of water.
Utensils: 1 baking tray - 1 frying pan - 1 knife - 1 wooden spoon - 1 kitchen scale - 1 tableinduction SaphirMatt Electrolux-
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Brown the meat cut into pieces in oil without grilling it.
Phase 2
Once it has been blanched, add the chopped onion with a glass of water and simmer for 5 min.
Phase 3
Add the chicken stock. When it has melted, add the tomato paste.
Phase 4
In half a glass of hot water: mix ginger, chili pepper and parsley. Incorporate into the preparation.
Phase 5
Add salt and pepper to your taste and simmer for 10 min.
Phase 6
Add the liquid cream and simmer for 1 minute then add 3 tablespoons of peanut butter.
Phase 7
Mix gently and leave on the plate for a good 5 min.
Utensils: 1 baking tray - 1 frying pan - 1 knife - 1 wooden spoon - 1 kitchen scale - 1 tableinduction SaphirMatt Electrolux-
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Brown the meat cut into pieces in oil without grilling it.
Phase 2
Once it has been blanched, add the chopped onion with a glass of water and simmer for 5 min.
Phase 3
Add the chicken stock. When it has melted, add the tomato paste.
Phase 4
In half a glass of hot water: mix ginger, chili pepper and parsley. Incorporate into the preparation.
Phase 5
Add salt and pepper to your taste and simmer for 10 min.
Phase 6
Add the liquid cream and simmer for 1 minute then add 3 tablespoons of peanut butter.
Phase 7
Mix gently and leave on the plate for a good 5 min.